TBT Recipe: Home-Smoked Trout, Tarragon and Cucumber Salad with Horseradish Cream from Patricia Well
Taste Patricia Wells' Home-Smoked Trout, tarragon, cucumber salad & horseradish cream—ideal for Sunday brunch. Perfect main course or light meal.
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Cooking tools:
- Stove-top smoker
- Cooling rack
- Drip tray
- Fork
- Mason jar
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Dinner plate
- Grater
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 4 whole American farm-raised rainbow trout, cleaned and gutted
- 5 tablespoons finely minced fresh tarragon (or dill)
- Fine sea salt
- Freshly ground black pepper
- ½ cup light cream
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 1 European or hothouse cucumber, trimmed and cut into thin rounds
- 4 scallions or small spring onions, white part only, trimmed, peeled, and cut into thin rings
- Zest of 1 lemon, preferably organic
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